Instant Pot Beef Barbacoa – a set-and-forget delight for busy cooks. Tender and flavorful beef that will knock your socks off!
Instant Pot Beef Barbacoa Recipe
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Today, let’s talk about a magic kitchen tool – the Instant Pot – and a delightful dish it brings to life: Beef Barbacoa. This recipe is a game-changer for busy cooks. You put ingredients in, press a button, and walk away. That’s it!
Why Beef Barbacoa? Because it’s flavorful, tender, and a crowd-pleaser. And it’s perfect for those days when you want good food but don’t want to spend hours in the kitchen.
What is Beef Barbacoa?
Beef Barbacoa is like a taste party in your mouth. Why? Because it’s packed with spices – things like cumin, garlic, and chili. So, every bite is an explosion of savory and a bit of kick.
But where does this yummy dish come from? It has roots in Mexico. Because ‘barbacoa’ comes from the Caribbean indigenous people. And, it’s all about slow-cooking meat until it’s tender and juicy. So, this recipe brings the flavors of Mexico right to your plate.
Instant Pot Beef:
So, what makes this particular recipe special? The Instant Pot does the heavy lifting. You throw in beef, spices, and let the pot do its thing. It’s a set-it-and-forget-it wonder.
But wait, why the Instant Pot? Because it’s a time-saving wizard. It cooks things faster than traditional methods, so you get a tasty meal without the long wait, but it’s a very low-maintenance dish. If it needs to sit for 4 hours post cook on the “keep warm” setting, that won’t hurt it one bit!
Now, what about the cook who’s tired or busy? This recipe is a savior. Because you do minimal work, and the result is a flavorful, melt-in-your-mouth beef that’s versatile. Tacos, bowls, or salads – the choice is yours.
In conclusion, Instant Pot Beef Barbacoa is a win for the busy cook. Set it, forget it, and enjoy a delicious meal without the fuss. Because cooking should be easy and delightful, don’t you agree?
Recipe for Beef Barbacoa:
Save RecipeIngredients
- 1 chuck roast, fresh or frozen, 2-4 pounds
- 1 large bay leaf, or 2 small
- 1 Tablespoon Cumin
- 2 teaspoons Garlic Salt
- 2 cups Beef Broth or Water with Beef Buillon
- 2 Medium-Large Dried Ancho Chiles or Chile Guajillo
- 3 Tablespoons minced Garlic
- 1 Tablespoon Apple Cider Vinegar
- 2 Tablespoons Lime Juice
- ½ Teaspoon Black Pepper
Instructions
- Combine all ingredients in your Instant Pot for 96 minutes, then let it natural release and rest for another 1-2 hours, can go as many as 4 hours.
- Shred and Serve.
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